Butternut stuffed with leeks

Name: Butternut stuffed with leeks
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Soignon creamy ripened log 180g; 1 butternut squash; 1 onion; 2 leeks; 1 cup smoked lardons (or chopped streaky bacon); 10 cl light cream; A few walnuts; 2 sprigs parsley; Salt and pepper

Ripened goat logs

Serves 4 servings

Preparation 20 minutes

Cooking 70 minutes

Ingredients

1 Soignon creamy ripened log 180g
1 butternut squash
1 onion
2 leeks
1 cup smoked lardons (or chopped streaky bacon)
10 cl light cream
A few walnuts
2 sprigs parsley
Salt and pepper

Method

Halve the butternut squash lengthwise and remove the seeds. Wrap the halves separately in aluminum foil.

Preheat your oven to 200°C and then roast them for 45 minutes. Wash and slice the leeks. Slice the onion.

Sauté the lardons in a frying pan for 5 minutes then add the leek and onion. Continue to cook for another 15 minutes, stirring occasionally.

When the butternut squash is cooked, remove the flesh and dice it. Mix the butternut squash cubes with the creamy leek mixture. Season with salt and pepper.

Heat the oven to 200°C in grill mode. Fill the butternut squash halves with the mixture. Top with slices of goat cheese and bake in the oven for 10 minutes.

Garnish with chopped parsley and walnuts just before serving.

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To make this recipe

Creamy ripened log, 180g

Method

Halve the butternut squash lengthwise and remove the seeds. Wrap the halves separately in aluminum foil.
Preheat your oven to 200°C and then roast them for 45 minutes. Wash and slice the leeks. Slice the onion.
Sauté the lardons in a frying pan for 5 minutes then add the leek and onion. Continue to cook for another 15 minutes, stirring occasionally.
When the butternut squash is cooked, remove the flesh and dice it. Mix the butternut squash cubes with the creamy leek mixture. Season with salt and pepper.
Heat the oven to 200°C in grill mode. Fill the butternut squash halves with the mixture. Top with slices of goat cheese and bake in the oven for 10 minutes.
Garnish with chopped parsley and walnuts just before serving.